• 2 tbsp vegetable oil • 400g chicken breast or thigh fillets - chopped into chunks
• 2 sprigs of spring onion, sliced • 10g ginger, minced/grated
• 1 cup shiitake mushrooms, sliced • 1 capsicum, deseeded and sliced • 1 small broccoli head, sliced • 1 tsp corn flour + a dash of water
METHOD: Mix sauce ingredients together - soy sauce, honey, crushed garlic, sesame oil and white pepper. Set aside. Prepare the noodles as per packet instructions. And set aside. Prepare the veggies and chicken. Heat a large wok on high with oil. Add in minced ginger and spring onions. Cook for a few minutes until fragrant. Add in chicken and cook for 8 minutes, until no pink is visible. Add in chopped veggies - mushrooms, capsicum and broccoli. Stir fry for 3 minutes. Add in cooked noodles and sauce. Mix together and stir fry for a further 5 minutes. Mix the corn flour with a dash of water. Pour into the pan and cook until the sauce starts to become thickened. Serve straight away and garnish with extra spring onion and sesame seeds.
Honey I'm Home! This zingy cocktail gives us some some serious tropical vibes... created by the talented bartenders at Soul Bar & Bistro and featuring Mount Somers Honey & Lime, this is the perfect drink for a sunny day!